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Canned Apples
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
54Calories
0 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein0.3 g
Carbohydrates15 g
Fiber1.5 g
Sugars11 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium102 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline3.9 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 32. The excerpt below is the record exactly as published.
Canned Apples Wash, pare and core the apples.
Cook this with the app: pantry check, scaling, and the assistant.